1st posting for chocolate microwave protein cake + Pics! (high protein, low carb,...

OK, I am an insufferable non-measurer.  I wouldn't say this recipe is PERFECT, but most things I make are not perfect and I am not a perfectionist.  I'll keep measuring and messing with the ingredients so that I can get something more ideal nailed down.  Because of how protein powders vary though, you really may need to play with the ingredients to get what you have on hand to work for you. 

Here's how I make high protein chocolate cake.  It's guilt-free.

1 scoop protein powder (I used designer whey vanilla)
1 T unsweetened cocoa powder (I like special dark/dutch processed, but it doesn't truly matter)
1/2 tsp baking powder
1 1/2 T veg oil (or canola)
Sweetener of your choice** (I used 1/8 tsp stevia extract, but you can use a liquid sweetener such as SF torani/davinci syrups, splenda, sweet n' low, etc.)  If you use splenda, start with 3 packets, may need 4-5 depending on personal tastes.  It's actually really yummy with the SF syrup, so try using those if you have them!
WATER** (It's going to be 1/8-1/4 cup based on the protein powder you use, and the sweetener you use...texture should be like brownie batter)  If you use a SF syrup...use less water.

Optional add-ins: vanilla extract, instant coffee, salt

Mix ingredients together...taste the batter, it's yummy.  :)
pop in the microwave for 30-35 seconds (yes, that's it).  Don't over-nuke or it will be dry and yucky.
It poofs up a lot in the microwave!  Don't be alarmed

Please taste the batter.  If the batter isn't good, the cake won't be either. 

Photos!
I used a 16 oz corning ware ramekin.  They are about $4 if you don't have one.  Otherwise, a really big mug or bowl will probably work well too.





If you like it more molten, you can add more oil.  :)

I'll keep workin' on it...but there's a start.  Enjoy! 

Nutrition stats for the way I made it:

18g protein, 6g carb, 2g fiber

 I'm going to try that tomorrow!!!!!!!!!!!

That is so cool! I'm going to try that.

Thank you, thank you, thank you. I have a similar recipe with almond flour but don't want the carbs.

 This stuff is the bomb, and even my husband loves it.

That looks soooo good.  I'm gonna make it this week.  If it's good, I'm having one daily, hahahahah

 Wow that looks yummy. Does it really taste good too?

Definitely.  The texture is difficult to master, but cocoa powder covers all whey-tasting sins in the kitchen.  Then, the sweetener cuts the bitterness of the cocoa.

I'm a shake hater and I can't taste or smell the whey at all.

 
Perfect for my chocolate cravings!!!

Will be trying this soon!

Thanks for posting - and for the pics, too.  :-)

Julie

OMG.  No GLUTEN???  You should've said that in your post title.  I almost freakin' skipped it because I KNEW you would use evil FLOUR.

I am making this tomorrow.  Can't wait.

~Becky